Beckey Brown | Navasota Valley

Buckle
1/2 cup (1 stick) salted butter, softened, plus more for greasing the dish
1/2 cup sour cream
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
Zest and juice of 1 orange
1/4 teaspoon salt
3/4 cup heavy whipping cream
2 cups pancake and waffle mix
1 1/4 cups frozen pitted cherries
3/4 cup frozen blueberries
2 tablespoons brown sugar

Topping
1 1/4 cups heavy whipping cream
1/4 cup powdered sugar
Zest and juice of 1 orange
Mint leaves, for garnish

1. Buckle: Preheat oven to 350 degrees. Lightly coat a 9-by-13-inch baking dish with butter or cooking spray and set aside.

2. Using a stand mixer, cream butter, sour cream and sugar. Add egg, vanilla, orange zest and juice, salt, and whipping cream, mixing on low to combine.

3. Slowly add pancake and waffle mix, scraping down sides as needed while mixing.

4. Spread batter into prepared pan and top with cherries and blueberries. Sprinkle top with brown sugar.

5. Bake 30–35 minutes, until toothpick inserted into the center comes out clean and buckle is puffed and brown. Let cool slightly before serving.

6. Topping: While the buckle bakes, whip the cream, powdered sugar, zest and juice together until soft peaks are formed. Chill until ready to serve. Serve buckle with a dollop of whipped cream and a mint leaf.

Serves 12.